Instructions
Step 1: Line a loaf pan or square baking pan with parchment paper.
Step 2: In a bowl, combine the crushed graham crackers, melted butter, and brown sugar until evenly mixed.
Step 3: Firmly press the crust mixture into the bottom of the prepared pan.
Step 4: Freeze the crust for 15 minutes while preparing the filling.
Step 5: In a large bowl, beat the cream cheese and peanut butter until smooth and creamy.
Step 6: Add the sweetened condensed milk and vanilla extract, mixing until fully combined.
Step 7: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 8: Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
Step 9: Spread the filling evenly over the chilled crust.
Step 10: Freeze for at least 4–6 hours or until firm.
Step 11: In a microwave-safe bowl, melt the chocolate chips, peanut butter, and heavy cream together in 30-second intervals, stirring until smooth.
Step 12: Stir in the chopped peanuts.
Step 13: Pour the chocolate peanut topping over the frozen ice cream layer and spread evenly.
Step 14: Freeze again for 20–30 minutes until the topping is set.
Step 15: Slice into bars and serve immediately.
Storage and Reheating Tips
Store the bars in an airtight container in the freezer for up to 2 weeks.
Allow the bars to sit at room temperature for 3–5 minutes before slicing for easier serving.
Keep parchment paper between layers to prevent sticking.
These frozen bars do not require reheating and are best served straight from the freezer.
Continue on the next page